Flaky Old Fashioned Biscuits
User Reviews
4.9
Flaky Old Fashioned Biscuits
Description
Flaky Old Fashioned Biscuits rely on cold butter grated or cut into small pieces, combined with flour, baking powder, sugar, and salt to create a coarse mixture resembling sand. Slowly adding milk or buttermilk while mixing just until combined avoids overworking the dough and keeps the biscuits tender. Pressing the dough to about an inch thickness before cutting maintains a soft crumbed yet flaky biscuit after baking.
Baked at a high temperature on an ungreased sheet or parchment paper, these biscuits develop a delicate crust and lift while preserving a soft interior. The optional brush of melted butter before or after baking can enhance flavor and add a gentle sheen without compromising flakiness.
Cold butter and minimal handling during preparation are key to flaky texture, so chilling the dough if it gets warm will help. These biscuits suit accompaniment to breakfasts, chili, or meals where a sturdy yet tender biscuit is desired. The recipe yields 6 large or up to 10 smaller biscuits depending on cutter size.
Variations in fat type or milk choice can alter texture and taste subtly. Use a sharp biscuit cutter or glass rim for clean edges to help even rise. Allowing biscuits some rest chilled before baking can also improve layering.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1/3 cup butter or shortening
- 1 cup milk or buttermilk
- 2 tablespoons butter melted (optional)
Instructions
- Preheat oven to 425°F (220°C). Use an ungreased baking sheet or line it with parchment paper.
- In a large mixing bowl, stir together 2 cups all-purpose flour, 1 tablespoon baking powder, 1 tablespoon granulated sugar, and 1 teaspoon salt.
- Grate 1/3 cup butter (cold) using a cheese grater and stir into the flour mixture OR cut butter into small pieces and use a pastry cutter to cut the fat into the flour mixture until it resembles coarse meal or sand.
- Gradually pour in 1 cup milk or buttermilk while stirring until the dough just comes together. Avoid overmixing to keep the biscuits tender.
- Turn the dough out onto a clean, lightly floured countertop. Gather it into a ball and press it down until it is about 1 inch thick.
- Use a circle biscuit cutter or the rim of a drinking glass to cut out your biscuits. Collect any dough scraps, press them back together, and continue cutting until all the dough is used. This recipe makes anywhere from 6 large biscuits to 10 smaller.
- Place the cut biscuits onto the prepared baking sheet. Bake in the preheated oven for 12-15 minutes or until the tops are golden brown. The size of your biscuits will alter the cooking time slightly so watch closely.
- Remove from the oven and brush the tops with melted butter for added flavor and a glossy finish.
Notes
- Keep the butter or shortening very cold by chilling in the freezer for 10 to 15 minutes before using to enhance flakiness.
- Handle the dough as little as possible and work quickly to prevent warming the butter and overdeveloping gluten.
- If dough softens too much during preparation, chill formed biscuits in the fridge for 15 to 30 minutes before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8biscuits
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Serving | 1biscuit | |
| Calories | 232kcal | 12% |
| Carbohydrates | 27g | 9% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 32mg | 11% |
| Sodium | 388mg | 16% |
| Potassium | 234mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 373IU | 7% |
| Calcium | 110mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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